Celery ( Apium graveolens var. Dulce ) is a plant that has been cultivated in some parts of Europe and the Mediterranean since 1000 BC, and has been used as evidence of plantmedicine in ancient Egypt. There is also evidence that ancient Greek athletes were awarded celery as a form of appreciation for their victory.
In Asia, especially Indonesia celery is used as a food supplement to enrich the aroma and taste.Differently from in America, Europe and countries in South America that use of celery as a main ingredient cuisine. In America, for example, the average adult American consumes 6 pounds of celery per year.
table of contents
- 1 Nutrition Celery
- 2 Efficacy and Benefits of Celery
- 3 part Helpful
- 4 Side Effects
- 5 Dose Celery
Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatoryproperties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin , kaempferol , lunularin, beta-sitosterol and furanocoumarins. Celery is a good source of vitamin K and molybdenum . In addition, celery also contains folic acid, potassium , dietary fiber, manganese , pantothenic acid, vitamin B2 , copper , vitamin C , vitamin B6 , calcium , phosphorus, magnesium , and vitamin A (in the form of carotenoids ). Celery also contains about 35 milligrams of sodium (salt) per stalk, so that people who are sensitive to salt can enjoy celery, but must take into account this amount when monitoring daily sodium intake.
|Total lipid (fat)||g||0.30||0.47|
|Carbohydrate, by difference||g||9.20||14.35|
|Fiber, total dietary||g||1.8||2.8|
|Vitamin C, total ascorbic acid||mg||8.0||12.5|
|Vitamin A, RAE||µg||0||0|
|Vitamin A, IU||IU||0||0|
|Vitamin E (alpha-tocopherol)||mg||0.36||0.56|
|Vitamin D (D2 + D3)||µg||0.0||0.0|
|Vitamin K (phylloquinone)||µg||41.0||64.0|
|Fatty acids, total saturated||g||0.079||0.123|
|Fatty acids, total monounsaturated||g||0.058||0.090|
|Fatty acids, total polyunsaturated||g||0.148||0.231|